Rita's Chicken Parmesan

Recipe courtesy Rita Daelemans

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Rated 5 stars out of 5
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Total Time:
1 hr 0 min
Prep
10 min
Inactive
5 min
Cook
45 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 8 ounces pasta
  • 1 pound boneless, skinless chicken breasts (2 large breasts, halved)
  • Coarse-grained salt
  • Freshly ground black pepper
  • 2 egg whites
  • 2 slices bread, stale, coarsely processed into bread crumbs
  • 1 tablespoon olive oil
  • 3 cups tomato sauce, recipe follows
  • 2 ounces skim milk mozzarella, grated

Directions

Bring a large pot of water to a boil. Add the salt. Add the pasta and cook until al dente.

While the pasta is cooking, pound the chicken breasts between 2 pieces of plastic wrap with the flat side of a meat mallet. Season the chicken with salt and pepper.

In a shallow dish, whisk together the egg whites and salt and pepper. Add a splash of water if the mixture is too thick. Place bread crumbs in a shallow dish.

Dip the chicken first in the egg white and then in the bread crumbs. Let the chicken rest on a rack for 5 minutes.

Preheat oven to 375 degrees F.

In a large skillet, heat the olive oil over medium heat. Add the chicken and cook, turning once, until lightly golden, about 3 to 4 minutes per side (to reduce the calories even further, bake the chicken at 350 degrees F for 10 to 12 minutes instead of sauteing the chicken in oil).

Place a thin coating of tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the chicken over sauce. Cover the chicken with more sauce, sprinkle with cheese and bake until cheese is bubbly and golden brown, about 5 to 10 minutes.

Pour remaining sauce over pasta. Taste and adjust seasonings. Serve immediately.

Tomato Sauce:

  • 2 tablespoons olive oil
  • 4 medium cloves garlic, minced
  • 1 (28-ounce) can crushed or diced tomatoes with juice
  • Coarse-grained salt and freshly ground black pepper
  • 1/4 cup basil leaves, hand torn

Combine olive oil and garlic in a large saute pan and turn heat to medium. Cook until garlic is fragrant but not brown. Stir in tomatoes and salt and pepper to taste. Reduce heat to medium low and simmer until sauce has thickened slightly, stirring occasionally, 10 to 15 minutes. Taste and adjust seasonings. Add basil and simmer for 1 minute more.

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Newest Ratings and Reviews

Read all 24 reviews

  • on February 16, 2009

    Flag

    Am I the only one who's noticed that there's no parmesan in this chicken parm recipe?
    I'm going to try & modify it to use parmesan because otherwise looks like a really nice recipe. Mozzarella has a significantly milder flavor compared to parmesan, so we'll see. Will report on the result later but so far just seems like it's not very aptly named!

    people found this review Helpful.
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  • on January 26, 2008

    Flag

    This recipe is a keeper. I used dried basil, since that was what I had on hand. I think that fresh basil would be best to use for next time.

    people found this review Helpful.
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  • on August 01, 2007

    Flag

    This was a simple recipe and for the time a very good sauce too. If you like heat with your parmesan chicken you may want to try Emril's classic Parmesan recipe. I made his omiting the breading amd it was really impressive.

    people found this review Helpful.
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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
573
 
Fat
16.1
 
Saturated Fat
3.6 g
 
Carbohydrates
65 g
 
Fiber
5.5 g
 
Protein
43 g
 

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